Name: Nicaraguan Shredded Beef and Corn Masa Stew
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 6 servings
Cuisine: Nicaraguan
Ingredients: 2 lbs flank or skirt steak; 1/2 white onion, quartered; 3 garlic cloves, smashed; 1 tsp kosher salt; 6 cups water; 2 tbsp achiote-infused oil (or vegetable oil with 1 tsp annatto seeds); 1 large white onion, finely diced; 1 red bell pepper, finely diced; 1 green bell pepper, finely diced; 4 garlic cloves, minced; 3 Roma tomatoes, finely chopped; 2 tbsp sour orange juice (or 1 tbsp orange juice plus 1 tbsp lime juice); 1 1/2 cups masa harina mixed with 1 1/2 cups warm water; 1 tsp dried oregano; 1/2 tsp ground cumin; 1/4 cup chopped fresh cilantro; 2 tbsp chopped fresh mint or yerba buena; 1 tbsp Worcestershire sauce; Salt and freshly ground black pepper, to taste

Often called Nicaragua's national dish, this hearty stew combines fork-tender shredded beef with a richly seasoned tomato and pepper base thickened by corn masa. Sour orange juice gives it a signature tang, while achiote lends a deep reddish-gold hue. It is traditionally ladled over white rice with sweet fried plantains on the side.

Prep Time20 mins

Cook Time75 mins

Total Time95 mins

Servings6

Yield6 servings

Nutrition Facts

Per serving (estimated)

385 kcalCalories
14 gFat
4 gSaturated Fat
32 gCarbs
5 gFiber
6 gSugar
30 gProtein
620 mgSodium
780 mgPotassium
95 mgCalcium
4.5 mgIron
42 mgVitamin C
110 mcgVitamin A

Ingredients

For the beef

2 lbs flank or skirt steak
1/2 white onion, quartered
3 garlic cloves, smashed
1 tsp kosher salt
6 cups water

For the stew base

2 tbsp achiote-infused oil (or vegetable oil with 1 tsp annatto seeds)
1 large white onion, finely diced
1 red bell pepper, finely diced
1 green bell pepper, finely diced
4 garlic cloves, minced
3 Roma tomatoes, finely chopped
2 tbsp sour orange juice (or 1 tbsp orange juice plus 1 tbsp lime juice)

For the masa and finishing

1 1/2 cups masa harina mixed with 1 1/2 cups warm water
1 tsp dried oregano
1/2 tsp ground cumin
1/4 cup chopped fresh cilantro
2 tbsp chopped fresh mint or yerba buena
1 tbsp Worcestershire sauce
Salt and freshly ground black pepper, to taste

Directions

Place the beef, quartered onion, smashed garlic, salt, and 6 cups water in a large pot. Bring to a boil, skimming any foam, then reduce to a gentle simmer, cover, and cook for 60 to 75 minutes until the beef is fork-tender.
Remove the beef and reserve 3 cups of the cooking broth. When cool enough to handle, shred the beef finely with two forks and set aside.
Heat the achiote oil in a wide Dutch oven over medium heat. Add the diced onion and bell peppers and cook for 6 to 7 minutes until softened, then stir in the minced garlic and cook 1 minute more.
Add the chopped tomatoes and cook for 5 to 6 minutes, stirring, until they break down into a thick, jammy sauce.
Stir in the sour orange juice, oregano, and cumin and cook for 1 minute to bloom the spices.
Whisk the masa harina and warm water together until completely smooth, then pour into the pot along with the shredded beef and the 3 cups of reserved broth. Bring to a simmer.
Cook uncovered for 20 to 25 minutes, stirring frequently to prevent sticking, until the stew thickens to a thick, spoonable consistency that mounds on a spoon.
Stir in the Worcestershire sauce, cilantro, and mint, then taste and adjust salt and pepper. Loosen with extra broth if it becomes too thick.
Serve hot over white rice with fried plantains, cabbage salad, or warm tortillas on the side.

Cook’s Notes

Sour orange (naranja agria) is the authentic acid here; a mix of orange and lime juice is the closest widely available substitute.
Masa harina (instant corn flour) gives the cleanest texture. If you only have dried corn tortillas, soak them in the warm broth and mash before stirring in.
The stew should be thick enough to hold its shape on a spoon but not dry; loosen with reserved beef broth as needed during simmering.
Flavors deepen overnight, so this dish is an excellent make-ahead meal that reheats beautifully with a splash of broth.
For the most authentic color, bloom whole annatto seeds in hot oil for 2 minutes, then strain before sautéing the aromatics.